Add milk to the softened cream cheese and beat together until fluffy.
Beat in the chives and parsley.
Gently stir in half of the caviar into cheese mixture.
Place in a serving bowl and garnish with the remaining caviar.
For color, decorate outer edge of bowl with parsley sprigs.
Makes 1 1/4 cups of dip.
Serve with crisp, raw vegetables or thinly sliced toast points.
Blend all ingredients together except the caviar.
Carefully fold in the caviar.
In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
Serve chilled with crackers, baguette slices or endive cups.
Mix sour cream with chopped scallions and red caviar.
Blend and chill.
Garnish with chopped, fresh parsley.
Serve with water biscuits and chilled champagne.
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
In serving dish, layer the following ingredients in order: bean dip, guacamole, sour cream, tomatoes, olives, cheese and green onion and chill.
Serve with Fritos corn chips scoops.
In serving dish, layer the ingredients in the following order: bean dip, guacamole, sour cream, chopped tomatoes, chopped black olives, shredded Cheddar cheese and chopped green onion.
Chill and serve with corn chips (Fritos Scoops are good).
n 9-inch pie plate. Dip chicken into egg mixture and
On 12 to 14-inch serving platter, spread refried beans in thin layer.
Carefully spread avocado dip over beans.
Mix sour cream and taco seasoning together; spread over avocado dip.
Top with remaining ingredients; cover and refrigerate.
Serve with corn or tortilla chips.
Makes 12 to 15 servings.
otato flesh with spinach artichoke dip in a bowl; spoon back
Mix the sour cream, mayonnnaise, and taco seasoning in a small bowl, set aside.
On a serving plate or pan, layer bean dip, quacamole, sour cream mixture, tomatoes, onions, olives and cheese.
Serve with tortilla chips or fritoes.
Heat oil over medium heat in a large skillet, add onion, jalapeno, garlic, 3/4 to 1 cup of Recipe #492655, and cut up tamales; gently stir, warm for about three minutes. Being careful not to scorch or over stir.
As the hash is warming, prepare the eggs either sunny side up or over easy.
To serve, dived the hash between two serving plates. Place an egg on top of each serving, top immediately with a finely grated cheese and cilantro. Serve sour cream on side if desired.
ake the roasted red pepper dip: Preheat the grill to hot
br>Other variations: Try the recipe with vanilla pudding and pie
picy. I always double the recipe (but not necessarily the dressing
go through the whole recipe here, but you can use
his recipe and have updated it for the amount of !cheap! caviar
First Layer:
Mix jalapeno dip and taco seasoning.
reparing the rest of the recipe.
Combine black-eyed peans
Toss salad ingredients together (except avocado, until just before serving. You can cover avocado with a layer of dressed salad to keep it from browning or just add it as you eat it.).
Whisk dressing ingredients together and stir into salad.
Optional: You can stir in shredded cheddar cheese and/or cubed cream cheese.
Serve as a dip with tortilla chips, over lettuce as a salad, wrapped in a tortilla with cheese or on it's own as a filling lunch.